Texan Quinoa with Grapefruit Cumin Vinaigrette


Today’s been pretty productive. In my terms, I mean. Usually I’m just happy if I manage to put mascara on.

The things I did today were the following:

1. Pick up produce co-op share from Urban Acres from outside the pickup location in front of the Crossfit studio. Make goo-goo eyes at the hot Crossfit guys. (Although it probably just looks like I have a facial twitch)

2. Go to Target. Look for dresses (for my sister’s wedding) for my two girls. Push cart like a mad woman while drinking Starbucks and chasing my girls around the clothing department while they chase each other. Like a champ, might I add. And don’t be judgy. At some point most parents find themselves in that exact situation. I just tolerate those moments better with a caramel macchiato.

3. Get hair did. It’s been a year since I’ve had it cut OR colored, but I’d be more concerned about my hair color if I hadn’t gained some weight over the past year. D’OH!

4. Take pictures of food.

5. Order take-out. (The irony is not lost on me)

I actually couldn’t wait to write a recipe after seeing the share I picked up this morning. Take a gander at the organic goodness:


I love Spring produce! I was so excited to see Ataulfo mangoes, Rio Star Grapefuit, cilantro, parsley, red cabbage, and radishes. My faaaavorite type of lemons were also in there, Meyer, but I’m saving those for another recipe. Today I have for you a lovely, flavorful Texan Quinoa salad. Fluffy quinoa is tossed with a ton of crispy, fresh veggies and a tangy Grapefruit Cumin vinaigrette. Chunks of sour-sweet Ataulfo mango, black beans, and creamy avocado add fullness to this dish, which I prefer to serve cold or at room temperature.

So, why Grapefruit? Well, if you’ve never had a Texan, Rio Star Grapefruit you are seriously missing out. I grew up eating really, super tart grapefruit at my Grandmother’s house and I remember that instantaneous lip pucker. Ick. Rio Star grapefruit are no where NEAR that. They are heavenly. That being said, if you aren’t really a grapefruit fan this is a good way to introduce the citrus star into your diet.


This dish is inherently vegan and gluten-free, but for my carnivorous buddies out there I imagine fish or chicken would be great.

And, of course, my love affair and fan-girl status with Texas Olive Ranch continues. I used their Roasted Garlic Olive Oil in this recipe because I didn’t feel like eating chunks of garlic today. Their olive oil is gently immersed with yummy, garlicky goodness and I felt it rounded out the vinaigrette quite nicely.

This recipe does require a bit of chopping, but I PROMISE you it is so worth it. If you are crunched on time, swing by the salad bar at your grocery store and load up on pre-chopped veggies! I won’t judge.



Serves 4 -6 as an entrée, 8 – 12 as a side dish

Quinoa Ingredients:

1 cup quinoa, rinsed

2 cups vegetable broth or water

1 cup carrots, sliced into thin rounds or matchsticks

3 medium radishes, diced

2 cups red cabbage, shredded

1/2 medium red onion, diced

1 small bunch cilantro, chopped

1/2 bunch parsley, chopped

3 green onions, thinly sliced

1 yellow bell pepper, diced

1 jalapeno, minced

15 oz. can black beans, rinsed and drained

1 mango, diced

1 avocado, diced

salt and pepper, to taste

 Grapefruit Cumin vinaigrette, see below


1. In medium pot over medium high heat, bring two cups water or broth to boil. Stir in rinsed quinoa. Cover and reduce heat to low. Cook for 15 minutes or until quinoa has absorbed all liquid and is fluffy. Set aside and let cool.

2.  Chop all veggies according to ingredients specifications.

3. When quinoa is cool, add veggies from carrots through jalapeno. Season as desired with salt and pepper.

4. Drizzle prepared Grapefruit Cumin Vinaigrette over salad and toss to combine.

5. Add rinsed black beans, mango, and avocado to top of salad and gently fold into salad.

6. Serve at room temperature or chill in refrigerator for at least two hours.


Grapefruit Cumin Vinaigrette

makes enough for a full recipe of Texan Quinoa or enough to dress six salads or as a marinade for tofu,fish, shrimp, or chicken


1 large grapefruit (enough for 6 ounces juice)

1/4 cup olive oil, such as Roasted Garlic Olive Oil

1 tsp. honey

1 tsp. ground cumin

1 tsp. oregano

salt and pepper, to taste


1. Slice grapefruit in half and extract its juice.

2. Combine juice and remaining ingredients in tightly covered jar and vigorously shake to combine.



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